Yoojin Chung
Culinary & Food Service Management
LaSalle College Vancouver
Intro to Pastry - Catherine Chung
All the sweets we have made in Intro to pastry class from week 1 to week 10. We have learned how to make different types of custards (stirred or baked), tart doughs, laminated doughs, ice cream, and etc.
Intro to Pastry - Catherine Chung
Week 1 * Frangipane tarts * Panna Cotta * Tulipe cookies * Eclairs and profiteroles with pastry cream
Intro to Pastry - Catherine Chung
Week 2 * Lemon sabayon tart * Mango sorbet * Fresh fruit flan * Cream brulee
Intro to Pastry - Catherine Chung
Week 3 * Toffee caramel flan * Peanut butter pie * Raspberry passionfruit ice cream * Choux with Chantilly cream
Intro to Pastry - Catherine Chung
Week 4 * Paris Brest with hazelnut cream * Lemon sabayon tart
Intro to Pastry - Catherine Chung
Week 6 * Chocolate cake * Croissants * White cake
Intro to Pastry - Catherine Chung
Week 7 * Black forest cake * Tuxedo cake * Chocolate croissants * Almond croissants
Intro to Pastry - Catherine Chung
Week 8 * Danish - coconut and cream cheese * New York cheesecake * Raspberry charlotte
Intro to Pastry - Catherine Chung
Week 9 * Chocolate mousse cake * Napoleon cake * Palmiers * Chocolate cake